Spiced scramble in fried-bread cups

I have been passionate about fried bread ever since I was a child. Perhaps lustful is a better word. Those crisp, golden slices, redolent of the bacon drippings in which they have been fried, are the perfect counterpoint to the creaminess of scrambled eggs. Toast collapses into a soggy mattress if it is left under them for more than thirty seconds.

In celebration of one of Britain’s least-known culinary back-room joys, here is an elegant modification on the traditional platters of s